red wine braised beef

Name: Red wine braised beef
Cuisine: American
Ingredients: 2-3 pound(s) nolan ryan beef chuck steak; 2 teaspoon(s) deli mustard or yellow mustard; 2 tablespoon(s) olive oil; 2 1/2 cup(s) beef broth; 2 tablespoon(s) worcestershire sauce; 2 tablespoon(s) butter; 1 medium yellow onions; 1/2 medium green bell pepper; 3-4 stalk(s) celery; 1/3 bag(s) baby carrots; 1 can(s) italian style diced tomato; 1/3-1/2 bag(s) baby potatoes; 1 teaspoon(s) bouillon cubes; 1 1/2 teaspoon(s) sea salt; 1 teaspoon(s) coarse pepper; 2/3 teaspoon(s) granulated garlic; 3 teaspoon(s) minced garlic; 2/3 teaspoon(s) onion powder; 2/3 teaspoon(s) paprika; 1/2 teaspoon(s) crushed red pepper; 1/2 cup(s) cabernet red wine; 1/2 teaspoon(s) corn starch; 1 teaspoon(s) water; 1 teaspoon(s) brown sugar

2 Pinches 1 Photo

Raj reddy

Updated on Jan 22, 2024

A savory and slightly spicy braised and fork tender beef that has a red wine reduction sauce that has a tinge of sweetness.

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Braised beef with red wine reduction sauce

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cook time

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Ingredients

2-3 pounds nolan ryan beef chuck steak
2 teaspoons deli mustard or yellow mustard
2 tablespoons olive oil
2 1/2 cups beef broth
2 tablespoons worcestershire sauce
2 tablespoons butter
1 medium yellow onions
1/2 medium green bell pepper
3-4 stalks celery
1/3 bag baby carrots
1 can italian style diced tomato
1/3-1/2 bag baby potatoes
1 teaspoon bouillon cubes
1 1/2 teaspoons sea salt
1 teaspoon coarse pepper
2/3 teaspoon granulated garlic
3 teaspoons minced garlic
2/3 teaspoon onion powder
2/3 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 cup cabernet red wine
1/2 teaspoon corn starch
1 teaspoon water
1 teaspoon brown sugar

How To Make red wine braised beef

Step 1

Cut boneless chuck roast into 4-6 pieces and coat with 1-2 tablespoon of olive oil and 2 tsp mustard.

Step 2

Sprinkle and coat each piece of meat with salt, pepper, onion powder, garlic, and paprika on all 6 sides
Step 3

Heat remainder of olive oil and butter in hot Dutch oven or nonstick pan and sear pieces on meat on each of 6 sides for 2 mins each. Once you place meat on pan, do not disturb for the full 2 mins and repeat for each side.
Step 4

While meat is searing, cut celery and carrots and place on bottom of slow cooker with uncut baby potatoes. Once meat is seared, place the meat on top of the bed of vegetables.
Step 5

In the pan that was used to cook the meat, add the minced garlic, sliced onions and coarsely cut bell pepper for about 3 mins. Add the 2.5 cups beef broth to pan and deglaze the pan. Add the Worchester sauce and cook on medium high for 5 mins. Add the entire mixture on top of the beef and vegetables in the slow cooker, cover and set to low for 6 hrs.
Step 6

After 5 hrs, use a laddle to remove about 1 cup of broth (without any veggies) into a small pot. Add the 1/2 cup Cabernet wine and 1 tsp brown sugar and cook on medium for about 30-60 mins until thickens and reduces to about 1/2 in volume. Mix the water and corn starch in a small bowl to make a slurry and add to the pot to thicken it slightly more.
Step 7

Plate the meat and cover with about 1 tbsp of reduced wine sauce. Use tongs to remove veggies and add to plate. This is also served best with mashed potato or mashed cauliflower mixture.
Step 8

Enjoy with a glass of the red wine you opened!
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